Turn fresh autumn pumpkins into your own Crock-Pot Basic Pumpkin Puree with this easy 1 ingredient recipe. Use the puree for pies, baking or even baby food!
Slow Cooker Basic Pumpkin Puree
Whenever fresh pie pumpkins go on sale in the fall I like to pick up a few and make my own pumpkin puree from them so that I can use the puree in all sorts of delicious pumpkin recipes.
You can sneak a little healthy pumpkin puree into all sorts of dishes without the kids even knowing it is in there. When my kids were toddlers I used to stir a few tablespoons into their macaroni and cheese…they had no clue!
And of course because this is a pure 1 ingredient food, this makes a fantastic baby food too.
For baby food, I like to spoon the puree into ice cube trays and freeze. Pop the frozen cubes out of the trays and store in food storage bags in the freezer. One ice cube = 1 baby food serving!
This recipe for Crock-Pot Basic Pumpkin Puree is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Basic Pumpkin Puree Recipe
- 1 Medium Fresh Pie Pumpkin
- Rinse the outside of the pumpkin under cool water to remove any dirt or pesticides.1 Medium Fresh Pie Pumpkin
- Using a sharp knife, carefully cut the pumpkin in half and scoop out the seeds and pulp from each half of the pumpkin using a large spoon.
- Cut each half of the pumpkin into 4 to 6 wedges, cut away the skin of the pumpkin on each wedge and then cut into chunks.
- Place chunks of pumpkin into a 6 quart or larger slow cooker.
- Cover and cook on LOW for 6 to 8 hours or until the pumpkin chunks are soft and tender.
- Puree pumpkin using either a hand-held immersion blender, food processor or blender, being careful as the pumpkin and the resulting puree will be hot.
- Freeze in 1 cup portions for use in baked goods such as pies and pumpkin bread or in ice cubes for baby food.